Go Back

Homemade Beef Pepperoni Pizza

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 8 servings

Equipment

  • Large mixing bowl
  • Kitchen Scale
  • Measuring cups and spoons
  • Pizza Stone or Large Baking Sheet
  • Rolling Pin
  • Clean kitchen towel
  • Pizza Peel or Large Spatula
  • Small saucepan
  • Wooden Spoon

Ingredients
  

  • 2 cups All-Purpose Flour or whole wheat flour for healthier option
  • 1 teaspoon Active Dry Yeast
  • 3/4 cup Warm Water 110°F/43°C
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Sugar to activate yeast
  • 1 can Tomato Sauce 8 oz/227g
  • 2 cloves Garlic minced
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Olive Oil
  • 1 1/2 cups Mozzarella Cheese shredded, 6 oz/170g
  • 1/2 cup Parmesan Cheese grated
  • 4 oz Halal Beef Pepperoni sliced, or turkey pepperoni
  • 1/2 medium Bell Pepper sliced, optional
  • 1/4 medium Red Onion thinly sliced, optional
  • 1/4 cup Black Olives sliced, optional

Instructions
 

  • In a small bowl, combine warm water (110°F/43°C) and sugar. Sprinkle yeast over the water and let stand for 5-10 minutes until foamy and activated.
  • In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
  • Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when poked.
  • Place dough in a lightly oiled bowl, cover with a damp towel, and let rest for 10 minutes while preparing other components.
  • Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  • Add tomato sauce, oregano, basil, salt, and pepper. Simmer for 5-8 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
  • Preheat oven to 475°F (246°C). If using a pizza stone, place it in the oven while preheating.
  • Roll out dough on a floured surface to a 12-14 inch circle. Transfer to a greased baking sheet or pizza peel if using a stone.
  • Spread pizza sauce evenly over dough, leaving a 1-inch border for the crust. Sprinkle mozzarella and Parmesan cheeses evenly.
  • Arrange halal beef pepperoni slices and any optional vegetables (bell peppers, onions, olives) over the cheese.
  • Bake for 12-15 minutes until crust is golden brown and cheese is bubbly and lightly browned in spots.
  • Remove from oven and let cool for 2-3 minutes before slicing. Cut into 8 wedges and serve immediately.

Notes

DOUGH TIPS:
For best results, ensure water temperature is between 105-115°F (40-46°C) to properly activate yeast. If dough feels sticky during kneading, add flour 1 tablespoon at a time.
OVEN TEMPERATURE GUIDANCE:
Preheat oven to 475°F (246°C) for crispy crust. If your oven runs hot, reduce to 450°F (232°C). Pizza is done when crust is golden and cheese bubbles.
INGREDIENT SUBSTITUTIONS:
Whole wheat flour can replace up to half the all-purpose flour for added nutrition. Turkey pepperoni or halal beef sausage work as pepperoni alternatives. Fresh mozzarella adds extra flavor but should be patted dry first.
STORAGE:
Leftover pizza keeps in refrigerator for 3-4 days. Reheat in 350°F oven for 5-8 minutes to restore crispness. Dough can be made ahead and refrigerated up to 24 hours.

shelfrecipes.com